No Churn Peanut Butter Ice Cream

Prep Time:15minutes

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!

Tessa's Recipe Rundown...

Taste: So much peanut butter flavor! It comes in three forms: peanut butter in the base of the ice cream, melted peanut butter swirled in, and mini peanut butter cups!Texture: Ultra rich, thick, and creamy. You don’t need much to be satisfied!Ease: Super duper easy.Pros: Takes no time before you have homemade ice cream!Cons: This shortcut approach to ice cream is very rich, and there’s no good substitute I’ve tried for the sweetened condensed milk.Would I make this again? Absolutely! Jared loved this ice cream.

In this technique we basically combine freshly whipped cream with condensed milk and peanut butter. Add in some vanilla, melted peanut butter swirls, and chopped mini peanut butter cups (buy the ones already out of the wrappers to make it quicker) and that’s about it! There’s a step by step video a little further below so you can see just what I mean.

No eggs, no custard, no cooking, no churning. Once the mixture is made it just needs to freeze, preferably overnight. The peanut butter flavor actually intensifies as it chills. Though if you prefer a “soft serve” consistency you can enjoy it sooner.

Adorable Ice Cream Packaging

Homemade ice cream is a wonderful thing, but it’s a little awkward to find a container to store in the freezer that will keep a good seal it doesn’t get hard and icy. I absolutely LOVE my white pint size ice cream containers from Amazon. They’re basically blank Ben & Jerry’s containers! They’re stackable, come with lids that offer a nice seal, and make for perfect gifts when the weather is warm.

FREE Printable Ice Cream Tags!

To complete your fun DIY ice cream project, I have two sheets of adorable printable ice cream tags. One page has popular flavors, and the other page is blank so you can fill in your own flavor creations. I like to print mine on plain full sheet sticker paper, then cut them out to fit my containers.

If you give this recipe a go, be sure to upload a photo to Instagram and tag me and #handletheheat so we can all see!

How to make

No Churn Peanut Butter Ice Cream

No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Step-by-step video and FREE printable ice cream labels below!

Ingredients

1(14 ounce) can sweetened condensed milk, chilled

1 1/2cupscreamy peanut butter, divided

2cupsheavy cream, chilled

1/2teaspoonvanilla extract

1cupmini peanut butter cups, chopped

Directions

In a large bowl combine the condensed milk and 1 cup of the peanut butter until smooth.

Place the remaining 1/2 cup peanut butter in a heatproof bowl and microwave in 30-second bursts, stirring between bursts, until melted and smooth. Set aside to cool slightly.

In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla on high speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Gently stir in the peanut butter cups.

Layer the ice cream in a freezer-safe container with dollops and drizzles of the melted peanut butter. Once all of the ice cream and peanut butter is inside the container, use a knife to gently swirl the mixture.

Cover the surface with plastic wrap before sealing the container. Freeze for at least 6 hours, or until firm and the flavor has ripened.

Recipe Notes

Note: The sweetened condensed milk should not be substituted in this recipe.

Course:
Dessert

Cuisine:
American

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe byTessa

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

This ice cream was amazing. Such great peanut butter flavour and so easy to make. Is the chilling of the condensed milk necessary? I did a quick chill and noticed it was starting to change colour which I was unclear if that was normal. I think the next time I make it I might add a chocolate stripe into it too. I think it would be delicious too.

I did a quick chill in a water bath and when I opened the can the milk was more a golden brown colour than the normal pale neutral. I was unsure if I grabbed an old can or not so started again and pulled it out before any change might have happened. Do you normally just chill the condensed milk in the fridge overnight before using?

I always use this no-churcn ice cream base… But mine is 2 cups of heavy whipping cream and 1/2 can (or less!) of sweetened condensed milk. Whatever I mix in the base, it will always be half the can or less, makes it less sweet which I and my family, even my friends prefer. I love to bake but i always cut the sugar in a recipe. Will try this soon coz I seriuosly love peanut butter and chocolate together..

This was, AMAZING. I love my peanut butter, and this was the ice cream I’ve always been looking for. So peanut buttery, not too sweet, and so easy to make. Thank you!! I took this on a Girls Weekend, and everyone wanted to make another batch 🙂

I make a peanut butter ice cream but it needs to churn!! I have stopped making it now because it separates each time I make it!! I really don’t know why? Any ideas please? I am looking forward to trying your recipe.

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